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How A Douche Peels An Egg

So this is way overblown and he takes a whole minute to explain what could be said in 15 seconds but this is the best way to peel hard boiled eggs. Just pop each end and blow out the middle.

There are some who say stuffing a hamburger is downright sacrilegious. That filling a burger up is an affront to a hundred years of American hamburgery. I can’t say that I entirely disagree, but at the same time the idea of having sacred cows when it comes to making hamburgers is so ironic if I think about my head might explode. So let me give you the rundown on stuffing burgers real quick.

Firstly no cheese. I know, that’s the first thing we want to stuff into anything and 90% of stuffed burger recipes call for it. But remember that cheese has to be melted very carefully and usually within some kind of sauce like a fondue. Big hunks of cheese floating in your burger have a tendency to separate into sludge and super hot oil that will burst out and burn your mouth with the first bite. It’s just not worth it.

What you want to stuff your burgers with is fresh herbs and vegetables. Stuff that would disintegrate from the direct heat of the grill. I usually take some grape tomatoes, quarter them, toss with fresh basil(pics) in a little olive oil and stuff a burger with that.

Or if you’re in the mood for a stronger flavor I make some fresh pesto with this recipe:

• 1 cup fresh basil and parsley mixed
• 1/4 cup Parmesan cheese(too dry to melt)
• 1/4 cup chopped walnuts
• 1 large garlic clove
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/3 cup of olive oil

Throw the whole thing in the blender or food processor and there you are.

Now the key to stuffing a burger with either of these concoctions is be gentle and not over stuff. Make your regular burger patty with 5 oz of meat then make a large indent in the center. Place a small amount of whatever you want to stuff with in the indent and then gently work the last ounce of meat over the top into a ‘cap’ of sorts. Then cook like you normally would and you’re golden.

Fuck off, there’s no such thing as a veggie burger. If you want to be a vegetarian fine, but lets not pretend you’re eating meat. Quorn or soy or whatever else they try and make a veggie burger out of is not meat. Will never be meat. I don’t know if the soul is what makes it taste better, but I know that fake meat tastes like fake meat.

You’d be better off miming eating a hamburger than eating some crap veggie burger.

The high priests of the cult of burger don’t believe in the stuffing and mixing that we’ve talked bout in this series. They think that a burger should be seasoned and grilled and any variety or flavor should come from sauces, condiments and discreetly applied produce. And they’re not too far off base. But even the simpler approach has some tenants we have to follow for true bad ass burger production:

• Sauces should be homemade and warm. It’s not worth your time to smother your burger in a store bought sauce(although worcester and steak sauce do mix with ground beef well) and sauces should always be warmed first. A cold sauce isn’t going to mix with the burgers juices and will end up floating on top.
• Condiments should be served room temperature. And while I don’t expect you to make your own ketchup making your own mustard is a great way to kick up your burgers. Just think about it.
  
• Veggies should be cold and crisp. Remember that tomatoes and lettuce are on a burger for contrast. And to keep that briskness they should be added at the last second. I would even suggest your soak the lettuce for an hour beforehand just to make sure it’s really ready to crunch.
• Cheese should be melted thoroughly or left the hell off. Don’t try to throw it on after the burger is already cooked, you’re only insulting the guy you give it to. Unless you want to insult him I guess.
• Bacon should be precooked. Not too crispy but definitely not soggy. We want people to break it with a bite. And for the love of all that’s holy do not try to cook it on the grill. Darwin may just have to teach you a lesson; bacon grease burns.
• Mayo vs. MAYO!!!!!! In the past I’ve advocated a thin layer of mayo on each side of the bun for both flavor and soakage reasons, but don’t misunderstand me. A thin veneer of mayo mixed with a hamburger’s juices makes an awesome sauce. Mayo piled on like linebackers on a QB does not. If you can pick out the mayo flavor in the burger you put too much. Be careful.

And tomorrow, my world famous Veggie Burger recipe.

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I’m talking about the cheese puff. Over at Anne’s Food she’s got a great post on a simple cheese puff recipe. Make that, a jalapeno cheese puff recipe.

Tell me those don’t cry out for a beer? And don’t worry about the talk about piping bags. They’re nice, but you can just use a disher in a pinch. The important thing is they’re all the same size.